NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Chicken breast

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Hemp seeds

1 tsp Extra virgin olive oil

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Avocado oil

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.

• 2

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to keep it juicy.

• 5

  While the chicken rests, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion.

• 6

  In a small jar or bowl, whisk together the juice of the half lemon, apple cider vinegar, dijon mustard, and extra virgin olive oil until emulsified.

• 7

  Toss the mixed baby greens, cucumber, tomatoes, and onion in a large bowl with half of the prepared dressing.

• 8

  Slice the chicken breast into thin strips, place them on top of the salad, sprinkle with hemp seeds, and drizzle with the remaining dressing.